Skillet Lasagna

Like most people, Tom loves lasagna. And I like it, too, but am generally far too lazy to make it. It’s not that it’s difficult, but by the time you assemble the components it can just be really time consuming. Plus, if I really feel like spending some time in the kitchen making a baked pasta dish, it’s gotta be pastitsio.

This recipe caught my eye because it had all the components of traditional lasagna, but was on the table in far less time. The sauce is made really simply from pureed canned tomatoes, and the lasagna noodles cook right in the sauce, absorbing all that flavor. Oh, and three types of cheese in this dish automatically means it’s going to be fabulous.

I replaced half the ground sirloin with Italian turkey sausage, because I really love sausage in my lasagna and feel it amps up the flavor a bit. I also used whole wheat noodles, so I added just a little bit of water along with the crushed tomatoes to help them cook, since they take a little big longer.

Other than that, I left the recipe as-is and we all loved how it turned out. This dish will no doubt be making several reappearances in our household.

Pulse the tomatoes in a food processor until no large pieces remain, about 12 pulses.

Heat the oil in a 12″ nonstick skillet over medium heat (I used cast iron). Add the onion and about 1/2 tsp. kosher salt and cook, stirring often, until softened, 5-7 minutes. Stir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds.

Add the ground beef and Italian sausage to the skillet. Cook, stirring often and breaking up the meat, about 3-5 minutes, or until no longer pink.

Scatter the pasta in the skillet, then pour the tomatoes over the top (I also added about 3-4 Tbsp. water because I used a box of 11 whole wheat noodles). Stir, increase the heat to medium-high, and cover. Cook at a vigorous simmer, stirring often, until the pasta is tender, about 20 minutes (if you don’t stir, the pasta will clump together and stick to the bottom and sides of the skillet).

Meanwhile, preheat the broiler.

Remove the skillet from heat, and stir in half the mozzarella, half the Parmesan, and 1/4 cup of the ricotta. Dot the remaining ricotta over the noodles in tablespoons, then sprinkle with the remaining mozzarella and Parmesan Transfer to the oven and broil until the cheese melts and is starting to brown. Remove from oven, sprinkle with basil, and serve.

Great point about how time consuming it can be to make lasagne. I suppose there’s no real substitute for home made lasagne, but considering how long it takes it’s no wonder soooooo many people are totally fine with just picking up some pre-made lasagne at the grocery store.

loved loved loved this dinner, and I’m glad you did too! I actually used half whole wheat noodles in mine too because I was using random boxes in the pantry. :) The weather is perfect now for this, so I definitely need to make it again soon.

I love how “rustic” and freeform your lasagna looks in the skillet! Question: I’ve been warned about putting tomatoes/tomato sauces in my cast iron skillet because their acidity (or something?) can strip off the seasoning. Have you experienced this?

Gillian, I wouldn’t say I put tomatoes in my skillet a TON or anything, but I’ve definitely used them with no ill effect on the skillet. I use my cast iron skillet ALL the time, though so to say it’s “well seasoned” is an understatement. :)